Grease 8 or 9 inch square microwave safe dish or pan (I use Pam). Put butter or margarine in microwave bowl for 30 seconds to soften. Stir in both sugars until blended. Add 2 eggs and vanilla and beat until well blended. Add flour, cocoa and baking powder and stir just until moistened. Add another egg if too dry. Stir in nuts if using.

Spread batter in pan. Microwave uncovered on high for 5-7 minutes, until a toothpick inserted in center comes out clean. After 5 minutes check every 30 seconds since oven temps vary. Cover and cool on wire rack. Makes 12 brownies. If desired, frost.

That was what I liked about my mother's cakes. She PILED the frosting on, and that was the best part of the cake. That's wny whenever I make a cake, I put an inch or more of frosting on it and have difficulty getting the lid on the cake pan. It's what I got used to, and I carry on the tradition.

I also have a recipe for microwave fudge and will be trying that soon. If it turns out OK, I will post that also. I won't post a recipe I haven't tried myself.

My cake frostings, by the way, are sugar free (unless cream cheese has sugar in it) and nearly fat free. I use:

Beat cream cheese until creamy. Beat in pudding mixes and milk; it will be thick. Cool Whip will thin frosting. Fold in Cool Whip.

This makes a very light and creamy frosting that is not sickeningly sweet as store bought frostings are. You can change the flavor of the pudding according to the flavor of the cake. If I want cream cheese frosting, I use Cheese Cake Pudding Mix, chocolate pudding mix for chocolate frosting, and so on.